INGREDIENTS:

1 (8 oz.) sour cream
1 (16 oz.) can whole corn, drained
1 (16 oz.) creamed corn
1 stick butter, melted
2 eggs, slightly beaten
1 (8 1/2 oz.) box Jiffy corn muffin mix

DIRECTIONS:

Mix sour cream, drained whole kernel corn, creamed corn, melted butter and eggs together. Add corn muffin mix; stir to blend.
Bake in a greased 8×8 inch baking dish at 350 degrees for 55-60 minutes or until knife inserted near center comes out clean.

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